Instant Pot Golden Lentil & Spinach Soup

I shared this Instant Pot Lentil Soup recipe nearly two years ago, and it’s been one of my top-most-visited (and top-rated!) recipes ever since. Instant Pot Lentil Soup is the perfect thing to make in your electric pressure cooker – it really is super easy and with that intense cooking environment, the flavors are seriously amped up.

If you received an Instant Pot from Santa, read on for the honest thoughts I was having about mine after I got my own a couple of years ago (along with a handful of tips and tricks). And then break out the lentils, spices, and spinach because this Instant Pot Lentil Soup recipe will be the perfect thing to make first! Add some crusty bread – and a green salad if you like – and you’ve got a seriously comforting wintertime meal.

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Well, we bought an Instant Pot (finally!) a few weeks ago, and as my friend Laurie says, there’s a definite learning curve. While I am growing to really like this herkin’ new appliance that we have exactly zero counter space for, I have to say it is not the most intuitive to operate. Either that, or I’m really dumb. (I suppose it’s a bit of both).

I’ve finally figured out how to both saute and use the manual feature. I’m not sure what the difference is between the manual feature and all the other buttons on there; I tried some of them without much luck.

I have figured out that “On” means it’s warming up and then a number on the screen means it’s actually starting to cook and it’s counting down the minutes left. And then the next number on the screen, which apparently says “LO” and then has two numbers on the right, shows it is done cooking and is now on low heat to keep the food warm. The number then counts back up.

Naturally.

I’ve also come to terms with the fact that “instant” it is not. Yes, actual cooking time for some items like dried legumes is faster – but sometimes you also have to account for sauteeing (right in the pot, which is nifty), and then there’s the warm-up time, which is usually about 10 minutes, plus you need to add the depressurizing time AFTER it cooks if you’re making a recipe that needs it. My guy and I have decided that the “Instant Pot” should actually be called the “Hands-Off Pot,” because while it may not be the fastest ever, it is definitely zero-maintenance once the lid goes on.

Here’s where the Instant Pot really shines, because while it’s not necessarily intuitive (for me) – or truly instant, for that matter – it does take whole, healthy ingredients and squeeze the most flavor it can out of them. This Instant Pot lentil soup cooks for a mere 12 minutes (not including warm-up time), but it tastes like it simmered all day. Basically, I LOVE THIS SOUP. And, once you know your way around the Instant Pot, it really is super easy to whip up.

I call it “golden” because it sports the current it-food, turmeric, which gives it sort of a golden glow. This really is a vibrant lentil soup both looks-wise and taste-wise – it packs a ton of flavor and nutrition and it’s about the coziest dinner around.

So my take on the Instant Pot? Overall, it’s a yes. Get one, but keep your expectations in check and know there’s a bit of a learning curve. And then make some of this lentil soup.

FAQs about this Instant Pot Lentil Soup Recipe

Q: I tried making it and when I went to open the instant pot the lentils absorbs all of the liquid! I don’t know why that happened!A: Did the Instant Pot seal? I’ve had this happen. I’ve forgotten to make sure my handle is in the “seal” position, or I’ve needed to clean the sealing ring, lid area, float valve, and anti-block shield. Usually one of those things is the culprit.

Q: What size Instant Pot are you using?
A: I am using a 6-quart Instant Pot.

Q: How would you edit this recipe for a 3-quart Instant Pot? A: I have not tried the recipe in a 3-quart, but as long as you don’t double the recipe, everything should be the same.

Q: Can I double this recipe?A: I have tried doubling this recipe and while it cooks up just fine, the flavor isn’t quite as nice. I’m honestly not quite sure why that is, but I’m determined to figure it out!

Q: Can I use other lentils other than brown lentils?
A: Yes! But be prepared to alter your cooking time and know the outcome may be different than what you see in photos. French green lentils would up the time to about 20 minutes. Split red lentils would take more like 8 minutes but they will dissolve as red lentil do.

Q: Can I freeze this lentil soup?
A: Yes, it freezes beautifully! However, the spinach loses its vibrant color when you freeze it. My suggestion is to freeze without the spinach then add it at the last minute when you warm it back up.

Q: Can you make this in a pot on the stove?
I haven’t tried it that way yet, but I’m sure you can – I’d say it should take about 35-40 minutes?

I’d love to hear your thoughts on the learning curve involved in cooking with the Insta Pot. I’ve been toying with getting one for about a year and a half, but space, among other considerations, has kept me from buying one. What works? What’s been tricky to adapt to? Would love to read your insights and experiences in a column!

For me, I noticed there was a learning curve with the timing. It is not an Instant heat up, once you set the pressure cooking function it still takes a good few minutes to actually achieve pressure and start your countdown. I also noticed there was a learning curve with the buttons, because there are simply so many options.

Absolutely delicious. I already love lentil soup, but this has such amazing flavor!! I used this recipe for my very first time using my new instant pot. It was so easy and turned out amazing. Thank you so much for sharing!!

This was a very good recipe- I made it as a good luck dish for new year’s day (the lentils and greens are considered good luck foods!). Very easy to throw together. It was a little cumin heavy (and cumin is probably my favorite spice) so my husband wasn’t a huge fan, so I would probably add a little less next time. Oh and this soup needs a splash of sherry vinegar before eating IMHO 🙂

This was absolutely delicious. I didn’t have veg broth, so I did it with chicken broth (if you do this, I suggest reducing the salt you add), also I had no spinach, but despite this IT WAS FABULOUS. My husband and I almost ate the whole pot!

This was very tasty! I ran out of vegetable broth and had to substitute 2 cups of water and it still turned out really delicious and not lacking any flavor at all. In fact, if anything, I would cut down a bit on the salt and I generally like a lot of salt. I also threw in cubes of roasted squash I had in the fridge. This was my second instant pot dish. Thanks!

Wow, you are obviously a compensated user/advertiser for the Instant Pot. Any electric pressure cooker will work. I own 2, one is a Cuisanart and the other a Faberware. The price difference between the 2 is about $60, but they do exactly the same and are of the same quality and features. My comments about electric pressure cookers and this recipe specifically are as follows: first buy the largest pressure cooker you can afford. You don’t have to use the full capacity each time but you’ll wish you had a large one if preparing a whole chicken or roast. As far as this lentil recipe goes, you can skip the veg sauteing step completely. In my opinion it is unnecessary and does not affect flavor if you skip. The lentils will cook down to nearly a mush in this recipe. Theres nothing wrong with that. But if you prefer your lentils soft but whole, add a 1/4 cup of vinegar or lemon juice. A little less if you prefer less acidic flavor. This recipe is great for split peas too. Add some diced ham or chopped bacon before cooking.

Absolutely delicious. I already love lentil soup, but this has such amazing flavor!! I used this recipe for my very first time using my new instant pot. It was so easy and turned out amazing. Thank you so much for sharing!!

This was a very good recipe- I made it as a good luck dish for new year’s day (the lentils and greens are considered good luck foods!). Very easy to throw together. It was a little cumin heavy (and cumin is probably my favorite spice) so my husband wasn’t a huge fan, so I would probably add a little less next time. Oh and this soup needs a splash of sherry vinegar before eating IMHO 🙂

This was absolutely delicious. I didn’t have veg broth, so I did it with chicken broth (if you do this, I suggest reducing the salt you add), also I had no spinach, but despite this IT WAS FABULOUS. My husband and I almost ate the whole pot!

This was very tasty! I ran out of vegetable broth and had to substitute 2 cups of water and it still turned out really delicious and not lacking any flavor at all. In fact, if anything, I would cut down a bit on the salt and I generally like a lot of salt. I also threw in cubes of roasted squash I had in the fridge. This was my second instant pot dish. Thanks!